Chicken in Horseradish and Chervil Sauce

Ingredients for Chicken in Horseradish and Chervil Sauce

• 1 whole chicken

• 1 small whole onion

• 1 carrot

• 3 bay leaves

• 1 tablespoon peppercorns

• 1 tablespoon coarse salt

• 4 teaspoons butter

• 450g Jerusalem artichokes, peeled and sliced

• 1 fennel bulb, sliced

• 1 tablespoon plain flour

• 6 tablespoons freshly grated horseradish

• 180ml double cream

• 60ml chopped chervil

• Salt and pepper

• 900g boiled potatoes

Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. Add enough water to cover the chicken, then bring to a boil and simmer for 1 hour, or until the meat is white. Carefully lift the chicken from the broth and let cool. Strain the broth and save 600ml for the sauce.

Make the sauce. Melt the butter in a large pan. Add the sliced artichokes and fennel and cook for 2 minutes. Sprinkle the flour over the vegetables and stir until the flour and butter have combined. Pour in half the reserved chicken broth and stir until smooth. Add the remaining chicken broth and the horseradish and bring to a boil. Add the cream and salt and pepper and return the sauce to a boil, then decrease the heat to a simmer.

Remove the skin and bones from the chicken. Break the meat into medium-size pieces. Stir the chicken and chervil into the sauce and let it simmer for a couple of minutes, or until the chicken is heated through. Season with salt and pepper and serve with boiled potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.